SOLIS CHAMBER VAC PRO Mode D'emploi page 62

– Use scissors to open a vacuum sealed bag and take out the food.
– If you vacuum slightly moist foods or liquids, moisture can get into the vacuum
chamber. Clean the vacuum chamber with a slightly moist towel and dry it
afterwards.
II I. MAR I NA TI NG FO OD S: MA RIN ATE FUNCTION ( 7)
With the marinating function, you can marinate foods such as meat and fish.
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In the marinate function, the vacuuming process is switched on for 99 seconds
before the appliance switches off. The sealing process is not started.
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1. Place the marinade-covered foods in an open container or on a plate that fits
the size of the vacuum chamber.
2. Open the lid of the appliance all the way to lock it into place.
3. Place the container or plate in the vacuum chamber.
4. Close the lid.
5. Touch the Marinate button, the standard setting of 99 seconds lights up in the
Vacuum Time display. You should not change this setting.
6. The Marinate control light lights up, the display Vacuum Time counts down to
"0". Afterwards, the control light next to Marinate flashes for a few seconds.
Once the marinating process is completed, the control light goes out.
7. Repeat this marinating process (steps 5 and 6) two more times to optimally
marinate the food.
8. Open the lid and remove the plate resp. the container.
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TIPS FOR OPTIMAL VACUUMING
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1. Do not overfill the bag. Always leave enough empty space on the open bag
end to allow the bag end to be easily positioned around the metal surfaces and
under the bag fixation clamp. Calculate with 8 cm of space between the bag
contents and the bag end plus 2 cm for the seal and additional 2,5 cm for each
time you plan to open and vacuum the bag again.
2. The open bag end should not be wet, as wet bags can not be sealed tightly.
If you wish to vacuum liquids, increase the vacuum time to 60 – 80 seconds and
the seal time to 8 seconds.
3. Clean the open bag end and pull it straight, before you seal it. Make sure
that there is no food residue on the end of the bag and that there are no creases
in the end of the bag. The sealed weld must be completely smooth, otherwise
it will not be airtight.
4. Never leave too much air in the bag. Press on the bag a little to get most of
the air out before vacuuming. Too much air in the bag means more work for
the evacuation pump, which could overload the motor. The consequence could
be that not all of the air is vacuumed out of the bag.
5. Do not vacuum foods with sharp edges, like e.g. fish bones and mussels. The
sharp edges could perforate the film and impair its tightness. Wrap the sharp
edges and ends with folded kitchen paper to prevent them from damaging
the film resp. causing holes.
6. You should wait for at least 1 minute after every vacuum programme
before you vacuum the next bag, so that the appliance can cool down.
7. If the necessary vacuum pressure has not been reached after two minutes
for any reason, the appliance switches off automatically. In this case, please
check if the lid does not shut tightly and if the seals are dirty or impaired due to
an age-related issue.
8. During the vacuuming process, small amounts of liquid, crumbs or other parts
of food can be sucked into the vacuum chamber. Clean the vacuum chamber
if necessary after every vacuuming process. When vacuuming powdery or finely
ground foods, please note: Do not overfill the bag and insert a piece of kitchen
paper as a border before vacuuming the bag.
9. In general fruits should be pre-frozen and vegetables blanched before
vacuuming in order to achieve best results.
10. Sensitive foods like pastry or berries should be vacuumed with a lower vacuum
time setting (30 – 40 seconds). Alternatively, they have to be pre-frozen for 24
hours before being vacuum sealed in the bag.
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